Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand

Tribology of polymers: Adhesion, friction, wear, and mass-transfer

N. K. Myshkin, M. I. Petrokovets, Alexander Kovalev · Tribology International · 2005 · 735 citations

Natural Sciences, Materials Engineering, Materials Science +10

Texture of Cheddar Cheese as Influenced by Fat Reduction

Alexandria Bryant, Z. Ustunol, James F. Steffe · Journal of Food Science · 1995 · 262 citations

Agriculture, Dairy Science, Food Science +14

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

Timothy P. Guinee, Mark A.E. Auty, Mark A. Fenelon · International Dairy Journal · 2000 · 228 citations

Agriculture, Dairy Science, Food Science +16

Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

Mark A. Fenelon, Timothy P. Guinee · International Dairy Journal · 2000 · 167 citations

Agriculture, Dairy Science, Food Science +17

On the mechanics of wire cutting of cheese

S. M. Goh, M.N. Charalambides, J. G. Williams · Engineering Fracture Mechanics · 2004 · 90 citations

Agriculture, Manufacturing Engineering, Cheese Science +6